Place a steamer basket in a large pot with 2" of water. Bring to a boil over high heat. Place the squash in the basket and steam for 3 to 5 minutes, or until tender. Drain and place in a large bowl.

Coat a medium skillet with cooking spray and set over medium-high heat. Add the onion and bell pepper and cook for 5 minutes, or until soft. Fold into the bowl with the squash along with the Cheddar and ricotta cheeses. Season with salt and pepper to taste. Fold in the beaten egg and spread the mixture evenly in the prepared baking dish. Top with the parsley and crackers.

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